Clay Pot Chicken & Pumpkin Curry

Clay pots are probably one of the most original cooking utensils known to man.  There is evidence of pottery being used to cook as far back as prehistoric times, with 20,000-year-old fragments of scorched pots found in a Chinese cave.  

There is something very authentic about cooking in clay, and since getting my beautiful unglazed clay cooking pot last year, I have had fun experimenting with various curries & tagine. Each time I’m blown away by the flavour and texture that cooking in these vessels produces…and it gets better each time it is used.

This recipe is one of our family favourites.  Despite eating a predominantly plant based diet, the one way that we all enjoy some organic, pasture raised chicken is in this slow cooked curry – using our clay pot of course. I love that each time we make this curry, it always comes out a little different even when you have used the same ingredients as last time!    

I usually start the curry on the stove top, heating the pot slowly and always with some coconut oil or ghee in it.  Once I’ve added the coconut milk and broth I put it in a preheated oven to cook over several hours.. the longer the more tender and flavoursome the result.

INGREDIENTS

We use organic ingredients.

Gluten Free, Dairy Free, Nut Free, Grain Free

Serves 4

• 1 tbsp coconut oil or ghee
• 1 small brown onion sliced
• 1 tbsp grated ginger
• ½ tbsp grated turmeric
• 2 cloves fresh garlic, finely chopped
• 1 red birds eye chilli or 1 tsp chilli flakes
• 2 tsp garam masala
• 1 tsp ground coriander seed
• 2 tsp cumin powder
• 1 dried bay leaf
• 6 organic, pasture raised chicken thighs, skin removed
• 1/2 small pumpkin or 2 sweet potato (600g), cubed
• 1 cup fresh spinach leaves, roughly chopped
• 400g coconut milk
• 1 cup chicken broth
• Salt & pepper to taste
• Juice of 1 lime
• Coconut yoghurt & fresh coriander to serve

METHOD

1. Preheat oven to 160 - 180oC depending on how long you have to cook it.  (Use 180oC if 2 hours, and 160oC if longer).
2. Put clay pot on stove top (use a trivet if using gas cooktop) and add oil/ghee. 
3. Heat slowly and when oil has melted, add onion, ginger, garlic, turmeric & chilli and sweat over low-medium heat for3-4 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
4. Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
5. Add half chicken thighs and sear until just browned – remove then add remaining thighs and repeat.
6. Put chicken, coconut milk, broth, pumpkin and spinach in pot and stir. Season with salt & pepper, and put lid on.
7. Place pot in preheated oven and cook for 45 mins.
8. Remove pot and mix contents gently – place back in oven for approximately 2 hours or until thighs are tender and coming off the bone.
9. Remove from heat, add lime juice, stir gently.
10. Serve over cauliflower rice topped with coconut yoghurt &  chopped coriander.

Cauliflower Rice

In food processor, blend 1 small cauliflower & 2 tbsp shredded coconut for 5-10 seconds until rice like consistency. This can be served raw for a crunchier ‘rice’, or steamed gently for 10 mins prior to serving.